Skillet Chicken Potpie

• 4 tablespoons unsalted butter
• 8 ounces white mushrooms, sliced
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 cup whole milk
• Salt and pepper
• 1 1/2 cups frozen peas and carrots
• 3 cups shredded cooked chicken
• 1 refrigerated pie crust for a 9-inch pie, at room temperature
• 1 egg

1. Preheat oven to 425u0b0F. Melt 2 Tbsp. butter in a 9-inch ovenproof skillet over medium heat. Saute mushrooms until golden, about 8 minutes. Remove to a bowl.
2. Melt other 2 Tbsp. butter in skillet. Add onion; saute 2 minutes. Sprinkle in flour. Cook, whisking, until golden, about 2 minutes. Whisk in broth, then milk. Bring to a simmer. Cook, whisking, until sauce coats back of a spoon, about 2 minutes. Season with salt and pepper.
3. Stir in mushrooms, vegetables and chicken. Remove from heat. Place crust on top; cut 2 vents in it. Beat egg with 1 Tbsp. water; brush crust. Bake until browned, 25 to 30 minutes.

unsalted butter, white mushrooms, onion, flour, chicken broth, milk, salt, carrots, chicken, pie, egg

Taken from www.myrecipes.com/recipe/skillet-chicken-potpie (may not work)